Chicken Chorizo Jambalaya is the ultimate in comfort food. It’s warming, rich and tasty, and is packed with flavour from a mix of chorizo, veg and spices.
This recipe will take around and hour and a half to prepare and cook, and will easily feed four people. It’s as amazing re-heated as it is fresh.
- 100g chorizo
- 6-8 chicken thighs, boneless and skinless
- 225g any type of rice
- 2 green peppers and 1 red pepper
- 2 small onions
- 3 large sticks of celery
- 6 spring onions
- 6 large, ripe tomatoes, skinned (click here to see how).
- 1 teaspoon tomato puree
- 3 cloves of garlic
- 2 jalapeno chillis
- 1 tablespoon fresh thyme or a teaspoon if using the dried version
- 1 tablespoon of fresh parsley
- 1 tablespoon of smoked paprika
- 1/2 a teaspoon of cayenne pepper
- 1/2 a teaspoon of turmeric
- 1 teaspoon of dried parsley
- 2 bay leaves
- 1 tablespoon of olive oil
- 1 chicken stock cube
- Salt and pepper
Start off your Chicken Chorizo Jambalaya by chopping the chicken into bite-sized pieces, then season them well with salt and pepper. Prepare the chorizo too, by taking the skin off and then chopping it into whatever size you like.
Before you get to frying the chicken, it’s also worth getting the other ingredients ready. Roughly chop the onion, celery, jalapenos and peppers, and skin the tomatoes. Also, prepare the dry ingredients and mix them with the garlic.
Time to cook! Heat a tablespoon of olive oil at a medium heat in a large pan or casserole, then seal the chicken (cook it until all the outside is white). This should only take around 3 or 4 minutes. Next, add the chorizo and jalapenos and fry for another minute or two.
Once you’ve done this, remove everything from the pan, but leave the juices, as you’ll cook the veg in these. Now add the chopped celery, onion and peppers. Cook this for around 10 minutes until it’s all starting to nicely soften up.
Once this is the case, add all the thyme, oregano, cayenne pepper, parsley, turmeric, chopped garlic and paprika. Cook this for 3 or so minutes, then re-add the chicken and chorizo, along with any juices which have gathered. Prepare the stock at this point; in terms of strength, dissolve one stock cube in about a pint of water.
Add the tomatoes and tomato puree, then about a minute later, add your rice and mix thoroughly. This can stick very easily so be careful. Cook this for about a minute, then add the stock. Let this simmer until the rice is cooked. At this point, you’re nearly ready to go.
5 minutes before you want to serve the meal, add the spring onions and parsley (chopped of course), then heat these for no more than 3 minutes. Then turn the heat off and you’re ready to go. What’s more, you have an extra two minutes for socialising!
I find that crispy naan breads go very well with this, as does a little sour cream on the side.